WHAT I ATE IN NYC | VEGAN FOOD you need to try!

bread crumbs

🥗Healthier: whole wheat bread crumbs

💰Cheaper: oats

Whole wheat is more nutritious; oats are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola is budget-friendly.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Combine the flaxseed and water in a small mixing bowl. Set aside to thicken for 5 minutes.

Combine the cooked lentils, garlic, onion, nutritional yeast, fennel seed, parsley, thyme, salt, black pepper, chili flakes, breadcrumbs, and flax egg in a large mixing bowl. Stir well to combine. If the batter isn't coming together, use clean hands to mix it.

Transfer about 1/3 of the lentil meatball mixture to a food processor and blend until it becomes a thick batter (not a complete puree). If your mixture is very dry and difficult to blend, add 1/4 water and pulse. Transfer the blended batter back into the large bowl and stir well.

Scoop and roll the lentil mixture into 2-tablespoon-sized balls.

Place the lentil meatballs on the prepared baking sheets. Bake for 25 minutes, or until slightly browned on the outside and tender inside.

If desired, toss the meatballs with warm marinara sauce, serve over pasta sauce, and garnish with the vegan parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens